Orange Sweet n' Sour Chicken Thighs with Bell Peppers

1 3.5oz. bag boil-in-bag long-grain rice
1½ tbsp. canola oil
1 lb. skinless, boneless chicken thighs
1/4 tsp. salt
1 cup orange juice
1 tbsp. cornstarch
2 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. honey
1 cup chopped onion
1 tsp. bottled minced garlic
1 tsp. bottled minced fresh ginger
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tbsp. canola oil in a large nonstick skillet over
medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook
3 minutes on each side or until done. Remove chicken from pan, and cut
into thin strips.

While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and
honey, stirring with a whisk.

Add remaining oil to pan. Add onion, garlic, and ginger; sauté for 1 minute.
Add green bell pepper and red bell peppers strips, and sauté for 2 minutes.
Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for
1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly
heated. Serve over rice.

4 servings